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Article ; Online: The Evaluation of Activity of Selected Lactic Acid Bacteria for Bioconversion of Milk and Whey from Goat Milk to Release Biomolecules with Antibacterial Activity.

Biadała, Agata / Szablewski, Tomasz / Cegielska-Radziejewska, Renata / Lasik-Kurdyś, Małgorzata / Adzahan, Noranizan Mohd

Molecules (Basel, Switzerland)

2023 Volume 28, Issue 9

Abstract: The aim of the study was to assess the antibacterial features of functional macromolecules released during the fermentation of goat milk and whey from goat milk by selected lactic acid bacteria strains that are components of kefir grain microflora. Two ... ...

Abstract	The aim of the study was to assess the antibacterial features of functional macromolecules released during the fermentation of goat milk and whey from goat milk by selected lactic acid bacteria strains that are components of kefir grain microflora. Two milk sources were used: goat milk and whey from goat milk. The lactic acid bacteria (LAB) and indicator microorganisms used were
MeSH term(s)	Animals ; Milk/microbiology ; Whey/metabolism ; Lactobacillales/metabolism ; Whey Proteins/pharmacology ; Whey Proteins/metabolism ; Lactobacillus acidophilus ; Anti-Bacterial Agents/pharmacology ; Anti-Bacterial Agents/metabolism ; Fermentation ; Goats/metabolism
Chemical Substances	Whey Proteins ; Anti-Bacterial Agents
Language	English
Publishing date	2023-04-25
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	1413402-0
ISSN	1420-3049 ; 1431-5165 ; 1420-3049
ISSN (online)	1420-3049
ISSN	1431-5165 ; 1420-3049
DOI	10.3390/molecules28093696
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Article: Utilization of Food Waste and By-Products in the Fabrication of Active and Intelligent Packaging for Seafood and Meat Products.

Zainal Arifin, Maryam Adilah / Mohd Adzahan, Noranizan / Zainal Abedin, Nur Hanani / Lasik-Kurdyś, Małgorzata

Foods (Basel, Switzerland)

2023 Volume 12, Issue 3

Abstract: Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food ... ...

Abstract	Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food manufacturing industries creates opportunities for the food packaging industry. These opportunities include the development of biodegradable plastics, functional compounds, active and intelligent packaging materials. However, the practicality, adaptability and relevance of up-scaling this lab-based research into an industrial scale are yet to be thoroughly examined. Therefore, in this review, recent research on the development of active and intelligent packaging materials, their applications on seafood and meat products, consumer acceptance, and recommendations to improve commercialization of these products were critically overviewed. This work addresses the challenges and potential in commercializing food waste and by-products for the food packaging industry. This information could be used as a guide for research on reducing food loss and waste while satisfying industrial demands.
Language	English
Publishing date	2023-01-18
Publishing country	Switzerland
Document type	Journal Article ; Review
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12030456
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Article: Influence of Green Tea Added to Cherry Wine on Phenolic Content, Antioxidant Activity and Alpha-Glucosidase Inhibition during an In Vitro Gastrointestinal Digestion.

Lasik-Kurdyś, Małgorzata / Gumienna, Małgorzata / Górna, Barbara / Adzahan, Noranizan Mohd

Foods (Basel, Switzerland)

2022 Volume 11, Issue 20

Abstract: Cherries are a good source of bioactive compounds, with high antioxidant activity as well as nutritional and therapeutic importance. In this study, cherry wines enriched with green tea infusion (mild and concentrated) were produced, and their biological ... ...

Abstract	Cherries are a good source of bioactive compounds, with high antioxidant activity as well as nutritional and therapeutic importance. In this study, cherry wines enriched with green tea infusion (mild and concentrated) were produced, and their biological properties were evaluated. During winemaking, the main vinification parameters (alcohol, reducing sugars, acidity, total polyphenol content) as well biological activity (antioxidant activity, alpha-glucosidase inhibition potential) were determined. An in vitro digestion process was also performed to evaluate the impact of the gastrointestinal environment on the biological stability of the wines, and to analyze the interactions of wine-intestinal microflora. The addition of green tea to the cherry wine significantly increased the total polyphenol content (up to 2.73 g GAE/L) and antioxidant activity (up to 22.07 mM TE/L), compared with the control wine. However, after in vitro digestion, a reduction in total polyphenols (53-64%) and antioxidant activity (38-45%) were noted. Wines fortified with green tea expressed a stronger inhibition effect on intestinal microflora growth, of which
Language	English
Publishing date	2022-10-21
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods11203298
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Article ; Online: Utilization of Food Waste and By-Products in the Fabrication of Active and Intelligent Packaging for Seafood and Meat Products

Zainal Arifin, Maryam Adilah / Mohd Adzahan, Noranizan / Zainal Abedin, Nur Hanani / Lasik-Kurdyś, Małgorzata

Foods. 2023 Jan. 18, v. 12, no. 3

2023

Abstract	Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food manufacturing industries creates opportunities for the food packaging industry. These opportunities include the development of biodegradable plastics, functional compounds, active and intelligent packaging materials. However, the practicality, adaptability and relevance of up-scaling this lab-based research into an industrial scale are yet to be thoroughly examined. Therefore, in this review, recent research on the development of active and intelligent packaging materials, their applications on seafood and meat products, consumer acceptance, and recommendations to improve commercialization of these products were critically overviewed. This work addresses the challenges and potential in commercializing food waste and by-products for the food packaging industry. This information could be used as a guide for research on reducing food loss and waste while satisfying industrial demands.
Keywords	biodegradability ; commercialization ; consumer acceptance ; food waste ; industry ; meat ; pomace ; seafoods ; starch
Language	English
Dates of publication	2023-0118
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12030456
Database	NAL-Catalogue (AGRICOLA)

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Article: Correction to: Evaluation of the antimicrobial activity of bacteriocin-like inhibitory substances of enological importance produced by Oenococcus oeni isolated from wine

Lasik-Kurdyś, Małgorzata / Anna Sip

European food research & technology. 2019 Mar., v. 245, no. 3

2019

Abstract: In the original publication, values in table rows are incorrectly aligned to their respective columns in Tables. ...

Abstract	In the original publication, values in table rows are incorrectly aligned to their respective columns in Tables.
Keywords	Oenococcus oeni ; antimicrobial properties ; food research ; wines
Language	English
Dates of publication	2019-03
Size	p. 773-774.
Publishing place	Springer Berlin Heidelberg
Document type	Article
Note	Published Erratum
ZDB-ID	1359456-4
ISSN	1431-4630 ; 1438-2377
ISSN	1431-4630 ; 1438-2377
DOI	10.1007/s00217-018-3194-1
Database	NAL-Catalogue (AGRICOLA)

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Article: Evaluation of the antimicrobial activity of bacteriocin-like inhibitory substances of enological importance produced by Oenococcus oeni isolated from wine

Lasik-Kurdyś, Małgorzata / Anna Sip

European food research & technology. 2019 Feb., v. 245, no. 2

2019

Abstract: We experimentally determined that bacteriocin-like inhibitory substances synthetized by Oenococcus oeni may act as a natural preservative and may thus be of importance for the wine industry. An O. oeni strain isolated from wine was tested for ... ...

Abstract	We experimentally determined that bacteriocin-like inhibitory substances synthetized by Oenococcus oeni may act as a natural preservative and may thus be of importance for the wine industry. An O. oeni strain isolated from wine was tested for antimicrobial activity against ten indicator lactic acid wine spoilage bacteria of enological origin from the genera Lactobacillus, Leuconostoc, and Pediococcus. A strong competition effect of O. oeni against all the tested indicator bacteria was noted. The antimicrobial extracellular metabolites were produced at the end of O. oeni’s exponential growth phase and the maximum activity occurred between hours 15 and 20 of cultivation. The bioactive compounds synthetized by O. oeni were found to be strain-specific. Their bactericidal activity was stable at high temperatures (100 °C, 20 min) and in low pH environments (with the greatest activity at pH 2–8), but was totally degraded by proteolytic enzymes (pronase E, proteinase K, trypsin, pepsin, and α-chymotrypsin). They can thus be classified as heat-resistant proteins active at low pH. The dynamics of the biosynthesis and their activity were temperature-dependent, being best at 20 °C. Our results indicate that the use of an O. oeni starter culture with the appropriate antimicrobial potential may be a useful tool in winemaking procedures to control microbial stability and inhibit wine spoilage.
Keywords	Lactobacillus ; Leuconostoc ; Oenococcus oeni ; Pediococcus ; antibacterial properties ; bioactive compounds ; biosynthesis ; chymotrypsin ; developmental stages ; food research ; indicator species ; lactic acid ; metabolites ; pH ; pepsin ; peptidase K ; proteins ; spoilage ; spoilage bacteria ; starter cultures ; temperature ; trypsin ; wine industry ; winemaking ; wines
Language	English
Dates of publication	2019-02
Size	p. 375-382.
Publishing place	Springer Berlin Heidelberg
Document type	Article
ZDB-ID	1359456-4
ISSN	1431-4630 ; 1438-2377
ISSN	1431-4630 ; 1438-2377
DOI	10.1007/s00217-018-3169-2
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines.

Lasik-Kurdyś, Małgorzata / Majcher, Małgorzata / Nowak, Jacek

Molecules (Basel, Switzerland)

2018 Volume 23, Issue 10

Abstract: The effects of different malolactic bacteria fermentation techniques on the bioconversion of aromatic compounds in cool-climate grape wines were examined. During three wine seasons, red and white grape wines were produced using various malolactic ... ...

Abstract	The effects of different malolactic bacteria fermentation techniques on the bioconversion of aromatic compounds in cool-climate grape wines were examined. During three wine seasons, red and white grape wines were produced using various malolactic fermentation induction techniques: Coinoculation, sequential inoculation, and spontaneous process. Volatile compounds (diacetyl and the products of its metabolism, and selected ethyl fatty acid esters) were extracted by solid phase microextraction. Compounds were identified with a multidimensional gas chromatograph-GC × GC-ToFMS with ZOEX cryogenic (N₂) modulator. Sensory evaluation of the wines was also performed. It was found that the fermentation-derived metabolites studied were affected by the malolactic bacteria inoculation regime. Quantitatively, ethyl lactate, diethyl succinate, and ethyl acetate dominated as esters with the largest increase in content. The total concentration of ethyl esters was highest for the coinoculation technique, while the highest concentration of diacetyl was noted for the spontaneous technique. Controlled malolactic fermentation, especially using the coinoculation technique, can be proposed as a safe and efficient enological practice for producing quality cool-climate grape wines enriched with fruity, fresh, and floral aromas.
MeSH term(s)	Chromatography, Gas ; Cold Climate ; Diacetyl/metabolism ; Esters/chemistry ; Esters/metabolism ; Fermentation ; Malate Dehydrogenase/chemistry ; Malate Dehydrogenase/metabolism ; Malates/metabolism ; Odorants/analysis ; Vitis/chemistry ; Vitis/metabolism ; Volatile Organic Compounds/chemistry ; Volatile Organic Compounds/metabolism ; Wine/analysis
Chemical Substances	Esters ; Malates ; Volatile Organic Compounds ; malolactic enzyme (EC 1.1.1.-) ; Malate Dehydrogenase (EC 1.1.1.37) ; Diacetyl (K324J5K4HM)
Language	English
Publishing date	2018-10-06
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	1413402-0
ISSN	1420-3049 ; 1431-5165 ; 1420-3049
ISSN (online)	1420-3049
ISSN	1431-5165 ; 1420-3049
DOI	10.3390/molecules23102549
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Article ; Online: The effect of cranberry juice and a cranberry functional beverage on the growth and metabolic activity of selected oral bacteria.

Nowaczyk, Paulina M / Bajerska, Joanna / Lasik-Kurdyś, Małgorzata / Radziejewska-Kubzdela, Elżbieta / Szwengiel, Artur / Woźniewicz, Małgorzata

BMC oral health

2021 Volume 21, Issue 1, Page(s) 660

Abstract: Background: The oral microbiota is a significant risk indicator for oral diseases, such as dental caries and periodontal inflammation. Much attention is presently paid to the development of functional foods (e.g. beverages containing cranberry ... ...

Abstract	Background: The oral microbiota is a significant risk indicator for oral diseases, such as dental caries and periodontal inflammation. Much attention is presently paid to the development of functional foods (e.g. beverages containing cranberry constituents, or foods containing probiotics) that may serve as adjuncts for oral disease treatments (e.g. periodontitis and caries). Cranberry fruit, due to its unique chemical composition and antimicrobial potential, is a possible ingredient of such foods. The study aimed to investigate the effects of cranberry juice (CJ) and a cranberry functional beverage (mixture of 80% v/v apple juice, 20% v/v cranberry juice, and 0.25 g/100 mL ground cinnamon; CFB) on the growth and metabolic activity of selected oral bacteria. Methods: Serial dilution pour plate method (SDPP) was used to examine the effect of CJ and CFB on the growth of Actinomyces naeslundii, Streptococcus mutans, and Lactobacillus paracasei subsp. paracasei. 48-h electrical impedance measurements (EIM) during the cultivation of A. naeslundii were applied to evaluate the utility of the method as a rapid alternative for the assessment of the antimicrobial potential of cranberry beverages. Results: The tested bacteria differed in their susceptibility to the antimicrobial action of CJ and CFB, with L. paracasei subsp. paracasei being least vulnerable to CFB (according to SDPP). Although CJ at a concentration of 0.5 mL/mL, showed a bactericidal effect on the growth of S. mutans, A. naeslundii was more sensitive to CJ (SDPP). Its inhibitory effect on A. naeslundii was seen even at concentrations as small as 0.03125-0.125 mL/mL (SDPP and EIM). On the other hand, S. mutans seemed to be more vulnerable to CFB than A. naeslundii (SDPP). Conclusions: CFB may be considered an adjunct in the treatment of oral diseases due to its action against selected oral pathogens, and not against the presumably beneficial L. paracasei subsp. paracasei. Bioelectrical impedance measurements appear to be a quick alternative to evaluating the antimicrobial activity of fruit beverages, but their utility should be confirmed with tests on other bacteria.
MeSH term(s)	Beverages ; Dental Caries/prevention & control ; Fruit ; Humans ; Microbiota ; Streptococcus mutans ; Vaccinium macrocarpon
Language	English
Publishing date	2021-12-20
Publishing country	England
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	2091511-1
ISSN	1472-6831 ; 1472-6831
ISSN (online)	1472-6831
ISSN	1472-6831
DOI	10.1186/s12903-021-02025-w
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Article: Consumption of cranberry functional beverage reduces gingival index and plaque index in patients with gingivitis

Woźniewicz, Małgorzata / Nowaczyk, Paulina M / Kurhańska-Flisykowska, Anna / Wyganowska-Świątkowska, Marzena / Lasik-Kurdyś, Małgorzata / Walkowiak, Jarosław / Bajerska, Joanna

Nutrition research. 2018 Oct., v. 58

2018

Abstract: Periodontal disease is highly prevalent worldwide, and consumption of certain foods, such as fruits, seem to improve the effectiveness of periodontal therapy (PT) due to their antiadhesive, immunomodulatory, and antioxidative properties. We hypothesized ... ...

Abstract	Periodontal disease is highly prevalent worldwide, and consumption of certain foods, such as fruits, seem to improve the effectiveness of periodontal therapy (PT) due to their antiadhesive, immunomodulatory, and antioxidative properties. We hypothesized that the cranberry functional beverage (CFB) consumed for eight weeks improves gingival inflammation indices via inhibition of dental plaque, and alterations in antioxidant status, and systemic inflammation in patients with gingivitis. In this two-arm randomized controlled study, fifty participants were divided into an experimental group (CFB), administered daily with 750 ml CFB, or a control group administered the same amount of water. All patients underwent nonsurgical PT prior to the intervention. Gingival (GI) and bleeding on probing (BoP) indices of inflammation, plaque (PI) and approximal plaque (API) indices of dental plaque deposition, saliva and serum total antioxidant status (TAS), serum malonylodialdehyde level (MDA), and interleukin 1-beta level (IL-1beta) were measured pre- and postintervention. A risk of caries development was determined by Streptococcus mutans (SM) and Lactobacillus spp. (LAB) counts in supragingival dental plaque. Changes in GI and PI but not BoP and API were significantly more pronounced in the CFB group compared to the control group. Serum or saliva TAS, IL-1beta, and MDA did not differ between groups. The number of SM reduced in CFB, but not in the control group. We demonstrated that the consumption of CFB improves gingival and plaque indices without posing a risk of caries development. Thus CFB can be recommended as a safe adjunct for nonsurgical PT in patients with gingivitis.
Keywords	Lactobacillus ; Streptococcus mutans ; antioxidant activity ; antioxidants ; beverages ; blood serum ; cranberries ; dental plaque ; fruits ; gingivitis ; hemorrhage ; inflammation ; interleukin-1beta ; nutrition risk assessment ; patients ; saliva ; therapeutics
Language	English
Dates of publication	2018-10
Size	p. 36-45.
Publishing place	Elsevier Inc.
Document type	Article
ZDB-ID	582432-1
ISSN	1879-0739 ; 0271-5317
ISSN (online)	1879-0739
ISSN	0271-5317
DOI	10.1016/j.nutres.2018.06.011
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Consumption of cranberry functional beverage reduces gingival index and plaque index in patients with gingivitis.

Woźniewicz, Małgorzata / Nowaczyk, Paulina M / Kurhańska-Flisykowska, Anna / Wyganowska-Świątkowska, Marzena / Lasik-Kurdyś, Małgorzata / Walkowiak, Jarosław / Bajerska, Joanna

Nutrition research (New York, N.Y.)

2018 Volume 58, Page(s) 36–45

Abstract	Periodontal disease is highly prevalent worldwide, and consumption of certain foods, such as fruits, seem to improve the effectiveness of periodontal therapy (PT) due to their antiadhesive, immunomodulatory, and antioxidative properties. We hypothesized that the cranberry functional beverage (CFB) consumed for eight weeks improves gingival inflammation indices via inhibition of dental plaque, and alterations in antioxidant status, and systemic inflammation in patients with gingivitis. In this two-arm randomized controlled study, fifty participants were divided into an experimental group (CFB), administered daily with 750 ml CFB, or a control group administered the same amount of water. All patients underwent nonsurgical PT prior to the intervention. Gingival (GI) and bleeding on probing (BoP) indices of inflammation, plaque (PI) and approximal plaque (API) indices of dental plaque deposition, saliva and serum total antioxidant status (TAS), serum malonylodialdehyde level (MDA), and interleukin 1-beta level (IL-1beta) were measured pre- and postintervention. A risk of caries development was determined by Streptococcus mutans (SM) and Lactobacillus spp. (LAB) counts in supragingival dental plaque. Changes in GI and PI but not BoP and API were significantly more pronounced in the CFB group compared to the control group. Serum or saliva TAS, IL-1beta, and MDA did not differ between groups. The number of SM reduced in CFB, but not in the control group. We demonstrated that the consumption of CFB improves gingival and plaque indices without posing a risk of caries development. Thus CFB can be recommended as a safe adjunct for nonsurgical PT in patients with gingivitis.
MeSH term(s)	Adolescent ; Adult ; Dental Caries/microbiology ; Dental Plaque/microbiology ; Dental Plaque Index ; Diet ; Feeding Behavior ; Female ; Fruit ; Fruit and Vegetable Juices/adverse effects ; Functional Food ; Gingiva/drug effects ; Gingiva/pathology ; Gingivitis/drug therapy ; Gingivitis/metabolism ; Humans ; Immunologic Factors/pharmacology ; Immunologic Factors/therapeutic use ; Inflammation/drug therapy ; Inflammation/metabolism ; Interleukin-1beta/metabolism ; Male ; Malondialdehyde/metabolism ; Periodontal Index ; Plant Preparations/pharmacology ; Plant Preparations/therapeutic use ; Streptococcus mutans/drug effects ; Streptococcus mutans/growth & development ; Vaccinium macrocarpon ; Young Adult
Chemical Substances	Immunologic Factors ; Interleukin-1beta ; Plant Preparations ; Malondialdehyde (4Y8F71G49Q)
Language	English
Publishing date	2018-07-04
Publishing country	United States
Document type	Journal Article ; Randomized Controlled Trial ; Research Support, Non-U.S. Gov't
ZDB-ID	582432-1
ISSN	1879-0739 ; 0271-5317
ISSN (online)	1879-0739
ISSN	0271-5317
DOI	10.1016/j.nutres.2018.06.011
Database	MEDical Literature Analysis and Retrieval System OnLINE

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